• Start by whisking together the organic all-purpose flour, baking powder, baking soda, arrowroot starch, cinnamon, and sea salt in a large bowl and set aside.
• In a separate bowl, add the quinoa, ‘chia eggs’, coconut oil, vanilla extract, and maple syrup and whisk together until well combined.
• Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. Slowly, add Almond milk to mixture until desired consistency is met. NOTE: Batter shouldn’t be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**
• Add a thin slice of vegan butter to a heated medium skillet and pour ⅓ cup of batter unto the surface of the skillet. Cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. Be sure to gently press down on pancake to ensure that center cooks through.
• Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

For Cranberry Topping:

• Combine all ingredients into a medium pot on medium-high heat, just until the sugar dissolves. Ensure that you stir all ingredients together well.
• Once it begins to boil, reduce heat and let simmer until cranberries are softened and ‘bursting’.
• Once cranberries are fully cooked and 'sauce-like'/thickened, remove from heat and let cool for 5-10 minutes.
• To serve, stack pancakes onto one another and add cranberry topping and lightly drizzle with maple syrup, if desired.
• Bon Appetit!